Gammon In The Aga at Anthony Hilder blog

Gammon In The Aga. Roast gammon with caramelised apples a festive centrepiece with a maple syrup and mustard glaze, served with sweet caramelised apples. Put the ham onto a meat platter and leave to get completely cold and then slice into lovely thick slices. Pierce the ham at the corners of each diamond with a whole clove. Drain off all the water and rinse the meat. Place the gammon joint into the large aga preserving pan and cover with water, bring to the boil. A glamorous centrepiece for entertaining. Shropshire lad shows us how to make a classical british dish, gammon, egg & chips on. Cider and maple gammon in an aga range cooker. A showpiece for entertaining, this ham can be served hot or cold and the remaining leftovers.

Jo's Blue AGA Baked Ham
from www.josblueaga.com

Drain off all the water and rinse the meat. Pierce the ham at the corners of each diamond with a whole clove. Cider and maple gammon in an aga range cooker. A showpiece for entertaining, this ham can be served hot or cold and the remaining leftovers. Shropshire lad shows us how to make a classical british dish, gammon, egg & chips on. Place the gammon joint into the large aga preserving pan and cover with water, bring to the boil. Roast gammon with caramelised apples a festive centrepiece with a maple syrup and mustard glaze, served with sweet caramelised apples. A glamorous centrepiece for entertaining. Put the ham onto a meat platter and leave to get completely cold and then slice into lovely thick slices.

Jo's Blue AGA Baked Ham

Gammon In The Aga A showpiece for entertaining, this ham can be served hot or cold and the remaining leftovers. Roast gammon with caramelised apples a festive centrepiece with a maple syrup and mustard glaze, served with sweet caramelised apples. A showpiece for entertaining, this ham can be served hot or cold and the remaining leftovers. Shropshire lad shows us how to make a classical british dish, gammon, egg & chips on. Cider and maple gammon in an aga range cooker. Pierce the ham at the corners of each diamond with a whole clove. Drain off all the water and rinse the meat. A glamorous centrepiece for entertaining. Place the gammon joint into the large aga preserving pan and cover with water, bring to the boil. Put the ham onto a meat platter and leave to get completely cold and then slice into lovely thick slices.

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